The flavors of two very different places fit surprisingly well together. Perhaps it’s not that strange that Spain imports the most Icelandic salted cod than any other nation.
Wild Icelandic Salted Cod with Prosciutto and Roasted Baby Potatoes
1½ lb wild, Icelandic salted cod, watered
8 slices prosciutto (Parma ham)
½ lb baby potatoes
Chunky tomato sauce
1 onion, chopped
2-3 garlic cloves, chopped
1 cup chicken stock
2 (14 oz) cans of diced tomatoes
1 tbsp tomatoe purée
1 tsp oregano
½ tsp thyme
10 leaves fresh basil
Black pepper to taste
Boil potatoes. When boiled, set aside, let cool and quarter.
Preheat oven to 200°F.Working with four pieces (6 oz each) of cod, wrap each in the ham (two slices per portion, end to end). Fry fillets and potatoes in oil on a non-stick pan until brown on both sides. Season with black pepper.
Transfer fillets and potatoes to an roasting dish and put in the oven for about 25-35 minutes, or until cooked.
Finely chop the onion and garlic. Let sweat in a pot. Add the chicken stock, tomatoes, tomato purée,oregano, thyme and basil. Season with salt and pepper. Let simmer on a medium heat until thick. Serve either chunky or mix with a hand blender until smooth. For elevated flavor, try adding a splash of white wine while boiling.
Serve fillets with roasted baby potatoes and chunky tomato sauce.